Remember when you were a kid, you always knew that going back home to mom’s cooking will cheer you up no matter how bad your day was at school? This is because it’s more than just about the taste, when your mother cooks. It’s the love and care she puts into her cooking, and the sheer freshness of the meal itself that comforts you. Our foods are very much the same. We’ve poured our love into them by using only natural ingredients and keeping it preservative-free all the way. With our new proposition #MadeWithLove, we look to redefine the language of love, through food.
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Idli Recipe With Potato Kurma - Idli Side Dishes!
Idli is the staple and healthy breakfast diet for every South Indian. It is savored by people across India and the globe. This round shaped rice-lentil cake requires no or very little oil and is vegan friendly. The difference is that Idli has a grainy texture and is a little coarse. But while using any of them, the batter is fermented overnight and then steamed cooked. When relished with White coconut chutney or a tangy Sambar, Idli tastes more delicious. Although Idli is generally considered a breakfast dish, you can consider preparing it for your lunch or dinner. This Idli recipe is your quick, healthy, and easy go-to breakfast option. Read the following step by step Idli recipe for delicious, soft, and light Idlis and make one yourself.
Idli Recipe Info:
Prep Time
5 MinsCook Time
20 MinsTotal Time
25 MinsCuisine
IndianCategory
Main courseIdli Recipe with Potato Kurma Ingredients:
For Idli Recipe:
- Idli batter
- Oil to grease the idli stand
- Salt as per taste
- Water for soaking and grinding
For Potato Kurma:
- 2 tomatoes, chopped
- 2 onions, chopped
- 1 inch ginger
- 3 pieces of garlic
- 2 tsp melon seeds
- 1 tsp poppy seeds
- 2 tbsp oil
- 2 clove pieces
- 1 tsp red chilli powder
- 1 cinnamon
- 2 large potatoes, cubed
- Coriander leaves for garnishing
- Salt to taste
Step-by-Step Instructions:
To Prepare Idli Recipe:
- Take your idli batter out and transfer it in a large vessel.
- Add salt and 1/4th cup of water (or the quantity required) to the batter and mix it well.
- After greasing the idli stand with oil, pour batter into it.
- Place the idli stand in a vessel filled with water and cover it to ensure that the steam does not escape.
- Cook it on a medium flame for 8-10 minutes.
- Remove the idli with a small spoon or knife and you are all set to go.
To Prepare Potato Kurma:
- In a pan, heat one tablespoon of oil.
- Add garlic, ginger, and onions. Saute until the onions become translucent.
- Add tomatoes and mix until they turn soft and mushy.
- Allow the mixture to cool.
- Transfer the prepared mixture in a grinder or mixer jar. Add melon seeds and poppy seeds.
- Grind this mixture into a fine paste by adding the required quantity of water if the mixture turns dry.
- Now add the remaining oil in a pressure cooker and put the cinnamon and cloves in it.
- Add the prepared paste, salt, and red chilli powder.
- Mix it properly.
- Now add the cubed potatoes and some water. Cover the cooker with its lid.
- After 3 whistles, take the gravy out and serve it with the garnishing of your choice.
Tips and Variations:
- Make sure to blend the batter well in one direction so that the batter becomes soft and fluffy.
- You can also store the ground paste in a freezer for later use.
- You can also consider adding some grated carrots or peas to the batter to give your idli a veggie touch.
- After cooking, let the idli cool down for a few minutes and then remove it from the stand.
